Wasabi pea crusted ahi tuna with cauliflower & wasabi mashed potatoes

No Bake energy/snack Balls!

 

 

Energy snack balls :)
Oatmeal, peanut butter, raw almonds, peanuts, blueberries, raisins, cranberries, dates, mini chocolate chips & natural cane syrup

Pan seared cashew crusted mahi with basil and tomato israeli couscous with black olives and feta

You will need:
2 mahi mahi steaks (or however may portions you need)
1/4 cup crushed salted cashews (no salt is fine too)
1 1/2 cups chicken broth
1 cup Israeli couscous (or regular)
olive oil or cooking spray
1/4 cup fresh basil leaves
1 plum tomato diced (i drain and discard the insides to eliminate wetness)
1/4 cup low fat sun dried tomato feta cheese (or any kind you like)
1/4 cup diced black olives

In a quart pot bring chicken broth to a boil and add couscous. Cook for 8 minutes and drain and set aside(both provides flavor to the couscous since there is no dressing -you can use water if you like and season couscous after.)

Pat mahi dry with paper towel and salt and pepper lightly (if using salted cashews be sure to go light with salt when seasoning.)

Add a drizzle of olive oil or cooking spray to mahi and rub onto both sides.

In a wide dish have crushed cashews ready and pat onto mahi. Not all of it will stick and will come off into pan as well, let the nuts cook in pan and place whatever falls off on top of fish when you plate to serve. If you want to dredge the mahi then coat fish with crushed nuts this is fine, it will just raise the fat content from using more nuts.

In a non stick pan on medium heat with one tablespoon of olive oil drizzled add fish carefully trying keep as much of the cashews in place as possible. Cook until the fish is white half way through then flip and cook on remaining side.
Have the extra 1/2 cup of chicken broth handy to add into pan when loose cashes start to cook in the bottom of the pan. The liquid will keep them from burning.

When fish is cooked through turn off heat and let cover to keep warm.

Drain cooked couscous.

Mix into couscous the chopped tomato, olives, feta and basil

Plate fish and add loose cashew bits back onto fish before serving.

Meatballs with turkey breast, chicken breast, squash, & zucchini over spinach noodles with mushrooms and marinara~

Chicken involtini with herbed goat cheese & eggplant with parmesan quinoa

I used:
2 large chicken breasts pound out to about an inch thick (enough to roll)
2 Italian eggplants**One small for garnish and one large for slicing (you can use Japanese eggplant but you will have to trim it down)
1/4 crumbled goat cheese (=5 grams of fat)
3/4 cup tri colored quinoa (or any kind you like)
2-3 teaspoon grated parmesan cheese (to taste)
2 tablespoons fresh thyme chopped (dry works)
2 tablespoons fresh rosemary chopped (dry works)
2 tablespoons all purpose flour
1 1/2 cups chicken broth
6 toothpicks
salt and pepper

Preheat oven to 425

For quinoa:
Add 3/4 of a cup of quinoa with 1 1/2 cups of chicken broth, bring to a boil. once boiling turn heat to low, cover and let stand for 15 minutes stirring occasionally.
Once quinoa is cooked add parmesan cheese and fluff gently.

Slice the larger eggplant of the two in thin strips

In a non stick skillet drizzle 2 tablespoons of olive oil on medium heat place eggplant into pan and cook on both side about 3 minutes on each side until eggplant is soft.

Remove from pan and place onto paper towel to drain.

Mix diced herbs with goat cheese (you might want to place goat cheese into microwave for a few seconds to warm and make it easy to mix.
Spread herbed goat cheese mix onto chicken breasts.

Salt and pepper the pounded out chicken and place 3 pieces of eggplant length wise (so when you roll up chicken and slice the eggplant will show)

Roll up chicken and secure with toothpicks.

Lightly dust rolled chicken with flour on all sides and add a pinch of salt on top.
This will create a brown flavorful crust onto chicken.

Brown chicken all sides and remove from pan and place onto lightly sprayed baking pan.

Bake in oven for 10-12 minutes (depending on how thick your chicken breasts are).

Remove from oven and let cool for 15 minutes.

Slice and serve.

*For eggplant garnish*
Scoop out insides of eggplant and fill with herbed goat cheese.

Mickey Mouse Cake & cupcakes (lowfat vanilla & chocolate)

Pan seared basa over a bed of sauteed zucchini with a yellow pepper coulis

Sweet & spicy teriyaki chicken thighs with thai rice noodles and vegetables